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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My son, Will, has been making this breakfast quiche since he was 5, reports Judy Bedell from their ranch near San Miguel, California. He thought quiche was a funny name and said it should be named 'chicken egg pie', which is what we've called it ever since. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
2 cups (8 ounces) shredded cheddar cheese, divided |
1/2 pound bacon, cooked and crumbled |
1 cup cubed fully cooked ham |
4 eggs, lightly beaten |
1/3 cup milk |
salt and pepper to taste |
Directions:
1. Unroll crescent dough; separate into triangles. Arrange in a greased 9-in. pie plate, forming a crust; seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham.
2. In a large bowl, whisk the eggs, milk, salt and pepper. Pour over ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil.
3. Bake at 350° for 20-25 minutes. Remove foil. Bake 20 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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